Thursday, May 24, 2012

Mexican Chicken

One of our favorite meals is Mexican chicken.  This meal is a great slow cooker supper and can be so diverse.  We can have it as tacos, burritos, salad and it can easily be converted to a soup.

First, start with one or two pounds of boneless, skinless, chicken breast.

raw chicken in the slow cooker

Second, add one can of regular Ro-Tel to the pot.

Third, add fresh cilantro to taste.  I add about one-fourth cup of cilantro leaves.

Fresh cilantro from the garden. 
Fourth, add jalapeno pepper to taste.  I grow a milder variety of jalapeno pepper, so we get the taste without massive amounts of heat.  The children don't like things overly hot. 

Two jalapeno peppers from the garden.

Fifth, add one can black beans (rinsed and drained), a half cup of corn, and one medium chopped onion.

Ready for the lid!
Now, I set the slow cooker on low and let cook for six hours.  I like to shred the chicken breast after four hours of cooking.  It allows the flavors to mix better with the chicken.

Finished product!
We had ours with burritos by draining the liquid from the mixture.  Wheat tortillas, sour cream, shredded cheese make a yummy dinner.

Ways to modify:
1.  Instead of using Ro-Tel, you can add a can of diced tomatoes.
2.  Taco or burrito seasoning may be added.
3.  16 oz of chicken broth can be added to make it into a soup.
4.  Makes a great salad topper for a crisp bed of lettuce.
5.  Can be a topper for nachos.

One great recipe for a family on the go!